Salmon soup is a delicious dish that I often prepare for lunch in the cold season. Thanks to the fish, it supplies the body with omega 3 and quality protein. It is also non-caloric and is suitable for weight loss.
When it comes to salmon, resistance is pointless. You can make different types of dishes with salmon such as Creamy & Fine Farfalle with Salmon, Healthy Appetizer Crepes with Salmon, Russian Wintery Salmon Salad, or the Dangerously Delicious Salmon Tartare. Any of the recipes that contain salmon are terribly tempting. Salmon soup belongs to the delicious fish soups category, as salmon itself is a delicious fish, in fact, with a rich taste.
Ingredients for salmon soup
The main ingredient for the soup is salmon. For this recipe, I suggest buying fresh salmon fillets as they have better fat content which will give a good taste to the soup.
Then, to complement the taste of the soup, you will need vegetables. Fill your shopping cart with potatoes, leek, one red bell pepper, carrots, onion, tomatoes, and dill. The dill is a perfect match for the fish and seafood recipes. Don’t skip the bay leaves and the black pepper.
To add a bit of tanginess and freshness to the soup, use half a lemon to squeeze out the juices.
Fish stock or chicken stock. For the fish soup, I prefer the fish stock, which I like preparing whenever I have some fish leftovers such as heads and tails.
As you can see, the list of ingredients is simple and budget-friendly. It is one of those recipes that cost little yet bring maximum satisfaction. Moreover, the salmon soup is prepared in less than 30 minutes and is an extraordinary source of good protein and omega.
How to pick a good salmon fillet?
There are s few simple hints on how to recognize fresh salmon. I have to admit that many things I’ve learned thanks to our food blog. The eager desire to create and share the best recipe with you has led me to the supermarket at least twice a week. I’ve learned how to distinguish fresh from old, good from bad ingredients. See what I’ve learned and hopefully, it will come in handy.
The moisture content in fish indicates its freshness. If the salmon on the shelf looks dry, avoid buying it. If you see brown spots or browning area on the belly of the fish or around the edges, it means it has started to rotten. That’s a big no for those fillets. Also, fresh salmon should spring back upon light press with the finger. Lastly, the smell is a good indicator, if it smells bad, trust your guts, it’s bad.
How to make fish stock?
The easiest way is to buy fish stock from the market. It will save you time and effort. However, if you have some time and are willing to spend it in the kitchen, you will manage to prepare an exquisite fish broth. The homemade fish broth can be stored or frozen and be used whenever needed. The fish stock made at home is loaded with flavor and genuine taste, with no preservatives nor additives, all-natural and organic.
The best fish stocks are obtained from the fish heads because these are rich in gelatin which will give consistency to the stock. To avoid the bitter taste, remove the gills out of the fish head. Clear it very well and wash it under running water to remove any traces of blood.
Use the tails as well when making fish stock, they will also add value to the final result. Then add some vegetables to make the stock even more sustainable. Add celery, one chopped onion, a few slices of lemon, and some bay leaves, salt, and pepper.
Pour water to cover well the head and the tails and bring the pot to a boil. Let the stock boil for about 10 minutes then drain the liquid. You should get a clear, beautiful stock full of fragrance.
How to cook salmon soup?
What’s the secret of the worlds’ best salmon soup? If I were to describe it in one word, that would be – undercooked. If you want your salmon soup to succeed, cook the salmon for only a few minutes. Thus the flesh will remain whole and firm and will not break into millions of pieces. But let’s take it to step by step.
First, prepare the fish stock or make sure you have it somewhere near you.
Second, peel and clean the vegetables. Finely chop or grate them, just follow the same cutting shape for all the veggies, potatoes excluded. The potatoes shall be diced or roundly shaped.
Third, put the cut vegetables in a pot, add the fish stock, and put it to boil. The potatoes will take more time to be soft, however, that should not take more than 10 minutes. Check if the potatoes are ready, check for salt, and squeeze the juice of half a lemon if you like a more tangy taste.
Lastly, take the skin off the salmon, dice it the size of the potatoes and add it to the simmering vegetables. Let the salmon dices simmer for 2-3 minutes only. As I previously said, that is the secret to the perfect salmon soup.
How to serve the salmon soup?
Serve the fish soup as soon as it is ready. Pour a few soup ladles into a deep plate and sprinkle some freshly chopped dill and parsley over it. For extra tanginess, you may squeeze some drops of lemon juice directly over the plate. Also, you can serve it with some sour cream and a loaf of fresh bread. Enjoy!
- 18 oz salmon fillet
- 6 medium potatoes
- 2 medium carrots
- 2 medium tomatoes
- 1 medium leek
- 1 medium lemon
- 8-9 cups fish stock
- 2 bay leaves
- 1 tbsp salt
- 1 handful fresh dill
- Put broth to boil in a big boiling pan
- Peel, wash, and chop the vegetables. Equally chop the carrots, tomatoes, bell pepper and, leek. Dice the potatoes
- When broth is simmering, add all the vegetables, salt, and bay leaves.
- Let the vegetables simmer until the potato dices are ready, that should take about 8-10 minutes
- Take the skin off the salmon fillet. Dice the fillet in about 1-inch cubes
- Add the salmon cubes to the simmering fish broth
- Let simmer for 5 minutes on medium heat
- Add the dill, check for salt, squeeze one half of a lemon, keep the rest for serving
- Turn off the stove and serve with great pleasure